French orange duck is a classic French recipe, featuring crispy duck skin and sweet and sour sauce. The original sauce bigarade was made of bitter orange (sometimes called bigarade orange, lime or Seville orange). Very balanced, the sweetness can just offset the strength of these oranges. Many recipes that need to be replaced with navel oranges and lemons are unbalanced and too sweet, but this recipe aims to reflect the original sauce more faithfully (if you can find it, it also applies to bitter oranges). The result is complex, fragrant and delicious, and the fine-tuned sauce directly penetrates the rich fat of ducks. So what do French orange ducks need to prepare in the production process? Here is a detailed introduction to the practices and precautions.

First, prepare the ingredients

Two duck legs, an orange, 1 cloves of garlic, 1/4 onions, a little black pepper, a little salt, 1 teaspoon of Chili powder, 80ml of red wine, 1 teaspoon of honey, 1 tablespoon of white vinegar, 40g of butter.

Second, the production method

1. Make orange sauce first: cut onions. Heat the pan, add 20g butter to melt, add chopped green onion and stir-fry for 3-4 minutes.

2. Add 80ml of red wine, 1 tbsp of white vinegar and 1 tbsp of honey to the pot, bring to a boil with low heat, then rub off the orange peel and squeeze out a mouthful of orange juice; Pinch a little salt with your fingers and sprinkle a little Chili powder in it.

3. Stir with a spoon when cooking. Cook until the soup becomes a little thick. Turn off the fire. Add another 20 grams of butter. The residual heat of the soup will melt the butter. The sauce is ready.

4. Stir-fried duck: Wash the duck legs and arrange them on both sides. Dry the water with kitchen paper.

There is no need to put oil in the pot. Pan-fry duck with skin on medium or low fire. At this time, throw a clove of garlic in.

6. Ducks can fry a lot of duck oil. Scoop in duck oil and pour it in front.

7. After about 8 minutes, fry the duck skin until golden brown and turn it over. Fry the reverse side for another 7 minutes, and repeat the steps of hot oil spraying.

8. Fried duck legs with black pepper and salt. Pour the sauce on it.

Third, skills.

1. The difference between duck breast and duck leg is that the meat of duck leg is tender, but the meat of duck breast is regular and easy to operate. Let me show you the duck breast version I made earlier. It's good, too.

2. Note that the time of frying duck meat is related to the size of duck meat. When frying, you can see the meat through the incision of the duck. It's almost white.